Pressure Cooker Scalloped Potatoes Recipe 45

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PRESSURE COOKER SCALLOPED POTATOES RECIPE - (4/5)



Pressure Cooker Scalloped Potatoes Recipe - (4/5) image

Provided by jlwoodruff

Number Of Ingredients 9

1 cup chicken broth
6 medium sized potatoes, peeled & cut into 1/4 inch slices
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped chives
1/3 cup sour cream
1/3 cup milk
2 tablespoons potato starch
Dash of Paprika

Steps:

  • Pour broth into pressure cooker. Add potatoes, salt, pepper, and chives. Secure lid. Over high heat bring steam up to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure and remove lid. Using a slotted spoon, transfer potatoes to flameproof platter. Preheat broiler. Pour sour cream, milk, and potato starch into cooking liquid in pressure cooker. Cook, whisking to blend, over high heat 1 minute. Pour over potatoes, use 2 forks to gently mix. Sprinkle with paprika, brown under broiler.

BEST INSTANT POT® SCALLOPED POTATOES



Best Instant Pot® Scalloped Potatoes image

Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

Provided by Fioa

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
½ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Broil in the preheated oven until golden, about 5 minutes.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 43.7 g, Cholesterol 87.7 mg, Fat 27.4 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 17.2 g, Sodium 852 mg, Sugar 1.3 g

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